10 Pound Melons

All Grain Recipe

Submitted By: FlintIronstag (Shared)
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Brewer: Chris James
Batch Size: 5.50 galStyle: American Wheat or Rye Beer (6D)
Boil Size: 7.74 galStyle Guide: BJCP 2008
Color: 3.4 SRMEquipment: Electric Brewery
Bitterness: 21.9 IBUsBoil Time: 60 min
Est OG: 1.055 (13.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 40.0

Ingredients
Amount Name Type #
5.50 gal Billings MT Water 1
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
4 lbs 4.00 oz White Wheat Malt (2.4 SRM) Grain 3
5 lbs Fruit - Watermelon (0.0 SRM) Adjunct 4
1.00 oz Willamette [5.5%] - Boil 60 min Hops 5
0.50 oz Willamette [5.5%] - Boil 10 min Hops 6
0.50 oz Willamette [5.5%] - Boil 0 min Hops 7
1.0 pkgs California Ale (White Labs #WLP001) Yeast 8

Taste Notes

Crisp summer wheat with a fantastic watermelon aftertaste. Will brew again!

Notes

First watermelon addition is 5lbs of chunked watermelon at flameout. Use a muslin bag for easier extraction. Allow watermelon to cool with wort. Second watermelon addition is in the secondary. Add watermelon puree to taste. 5 cups seemed to work very well for me. 5lbs of watermelon / 5 cups of puree is essentially 1 whole melon. Straining is essential when moving from the secondary to the bottling bucket or keg. Watermelon puree leaves quite a bit of debris.

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